YOUR SOLIN GENERATED RECIPE
Seared Chicken Breast with Roasted Vegetables and Brown Rice
Enjoy a simple, satisfying dinner featuring tender seared chicken breast paired with a medley of roasted zucchini and red bell pepper, served over a bed of nutty brown rice. Each bite is balanced with savory herbs and a light drizzle of olive oil, creating a meal that's as nutritious as it is delicious.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup Cooked Brown Rice
1/2 cup Zucchini
1/2 cup Red Bell Pepper
1 teaspoon Olive Oil
Salt (pinch)
Black Pepper (dash)
2 sprigs Fresh Herbs (thyme or rosemary)
PREPARATION
Preheat your oven to 425°F (220°C) for roasting the vegetables.
Slice the zucchini and red bell pepper into evenly sized pieces. Toss them with a teaspoon of olive oil, a pinch of salt, and a dash of black pepper.
Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until they are tender and slightly caramelized.
While the vegetables roast, season the chicken breast with salt, black pepper, and chopped fresh herbs.
Heat a non-stick skillet over medium-high heat. Sear the chicken breast for 3-4 minutes on each side until it develops a golden crust and is cooked through. (Internal temperature should reach 165°F.)
Prepare 1/2 cup of cooked brown rice according to package instructions if not already pre-cooked.
Plate the chicken breast alongside the roasted vegetables and a serving of brown rice. Garnish with additional herbs if desired.